Double Tomato and Pesto Soup

you don't get better than tomato and pesto!

Ingredients:

2 T evoo

1 clove garlic chopped

2 shallots, finely chopped

1 carrot, peeled and finely chopped

1/2 cup loosely packed sun-dried tomatoes, chopped

Salt and freshly ground pepper to taste

2-3 cups chicken broth

1 can concentrated crushed tomatoes

1/2 cup store bought pesto sauce- available in refrigerated section

1 small brick asiago or parmigiano reggiano cheese, and croutons to pass at table

Directions:

Heat a medium pot over medium heat. Add evoo, garlic, shallots, carrot, and sun dried tomatoes. Season with salt and pepper and cook 5 minutes. Add 2 cups of broth and the crushed tomatoes and heat to a bubble. Add up to 1 extra cup of broth and bring to the desired consistency. Stir in pesto. Adjust seasonings and pour soup into bowls.

Shave cheese on top and serge with croutons.